Yam and pear puree with bourbon

Pear, yam and bourbon puree, prepared by Karen Barnaby of the Fish House in Stanley Park.

Photograph by: Stuart Davis
, Vancouver Sun

I think this goes well with all meat, fowl and fish, but I like it best with pork shoulder.

Makes 8 servings

5 pounds (2.5 kilograms) yams

4 ripe pears, cored and chopped

1/4 cup (60 mL) water

2 tablespoons (30 mL) unsalted butter

1/4 cup (60 mL) sour cream

1/4 cup (60 mL) brown sugar

1/4 cup (60 mL) bourbon

sea salt and freshly ground black pepper

Preheat the oven to 400 F (200 C).

Prick the yams with a fork and place them on a baking sheet.

Place the pears in a baking dish large enough to hold them snugly in a single layer. Add the water and cover tightly with foil. Place the yams and pears in the oven and roast for about an hour, until the potatoes and pears are completely tender.

Check the pears after 1/2 hour and remove them if they are soft. When the yams are done, cool for 15 minutes.

Cut the yams in half and scoop out all the flesh. Either puree the yams and pears together in a food processor or with a hand mixer, or mash them by hand, depending upon the texture you like. Place in a heavy pot and stir in the butter until melted.

Stir in the sour cream, brown sugar and bourbon. Season with salt and pepper. Warm the mixture over low heat until heated through.